Description
These Pumpkin Cheesecake Snickerdoodles are the perfect fall cookie! Soft, spiced pumpkin snickerdoodle dough is wrapped around a creamy cheesecake filling and rolled in cinnamon sugar for an irresistible treat. With every bite, you’ll enjoy the combination of warm spices and rich, tangy cheesecake. A cozy, sweet delight for any autumn occasion!
Ingredients
Scale
For the Pumpkin Snickerdoodle Dough:
- 3 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For Rolling:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, beat together the cream cheese, sugar, and vanilla until smooth. Scoop small teaspoon-sized balls onto a lined baking sheet, then freeze for 30 minutes.
- Make the Snickerdoodle Dough: In a large bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, nutmeg, and ginger. Set aside. In another bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin, egg, and vanilla, and mix well. Gradually stir in the dry ingredients until combined.
- Assemble the Cookies: Preheat the oven to 350°F (175°C). Scoop 1 ½ tablespoons of dough, flatten it, and wrap it around a frozen cheesecake ball. Roll each dough ball in cinnamon sugar and place on a baking sheet.
- Bake: Bake for 12-15 minutes, until the edges are set. Allow the cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
- Serve and Enjoy! The cookies are best enjoyed once fully cooled, with a perfectly creamy center!
Notes
- Chill the Dough if it’s too sticky to handle. A quick 10-15 minutes in the fridge will make it easier to assemble the cookies.
- Freeze Unbaked Cookies for a quick treat later! Simply roll the dough around the cheesecake filling, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen when you’re ready.
- Get Creative with the Filling: Add a swirl of caramel or a pinch of spice to the cheesecake filling for extra flavor.
- Prep Time: 45 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin snickerdoodles, cheesecake cookies, fall cookies, pumpkin desserts